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Cheese Research

Cheese research focusses on

  • Development of non-cheddar table cheeses and cheeses/cheese ingredient products for food service.
  • Investigation of structure/function relationships and physical properties (e.g. macrostructure, rheology, functionality, opacity) by controlling protein-protein interactions, protein-mineral interactions, and product structure via alteration of milk composition, milk treatments, process modifications, type/level of added ingredients, and/or storage conditions.
  • The development of ‘SMART’ processes for cheesemaking.
  • Cheesemaking efficiency/component recovery and influence of stage of lactation and manufacturing process.